- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 25 minutes plus 2 hrs marinating
- Effort: medium
- pinch of dried oregano
- 1 tbsp fennel seeds
- pinch of garlic salt
- pinch of lemon zest
- 150 ml Pernod
- 2 pork fillets
- black pepper
- 3 medium Maris Piper potatoes
- vegetable oil, for brushing
- 1 bunch of asparagus, blanched until tender
- olive oil, for drizzling
- shaved pecorino cheese
For the dressing:
- 1 tsp dried red chilli flakes
- 2 tbsp red wine vinegar
- 2 shallots, thinly sliced
- 1 bunch of flat leaf parsley, thinly chopped
- 4 tbsp olive oil
- 1 bunch of mint, thinly chopped
1. Combine the oregano, fennel seeds, garlic salt and lemon zest in a mortar and grind with the pestle.
2. Add the Pernod and mix to a paste.
3. Spoon the Pernod paste over the pork fillet and marinate for 2 hours in the refrigerator.
4. Meanwhile, bring a pan of salted water to the boil. Add in the potatoes and par-boil for 6 minutes.
5. Drain and cut into 1.5cm thick slices.
6. Preheat a barbecue and bring the pork chops to room temperature. Cook the pork chops on the barbeque until cooked through, browning on both sides.
7. Meanwhile, preheat a griddle. Brush the potato slices with vegetable oil and cook the potato slices on the griddle until golden and crisp.
8. Meanwhile, make the dressing. In a bowl, mix together the chilli flakes, vinegar, shallot, parsley, olive oil and mint.
9. Toss the freshly griddled potato slices with the dressing in a bowl.
10. Brush the asparagus with oil and cook them on the same hot griddle used for the potatoes.
11. Serve the griddled asparagus, drizzled with olive oil, salt and freshly ground pepper and shavings of Pecorino cheese.
12. Slice the pork, and serve with the potato salad and the asparagus on the side.
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